Stollen
FRUIT
* 3 cups Fruitcake Fruit Blend
* 1/3 cup orange juice or rum
DOUGH
* 1 tablespoon instant yeast
* 3/4 cup warm water
* 1 large egg
* 1/2 cup (8 tablespoons) unsalted butter, softened
* 1/4 cup Baker's Special Dry Milk
* 3 1/2 cups King Arthur Unbleached All-Purpose Flour
* 1/4 cup granulated sugar
* 1 teaspoon salt
* 1/2 teaspoon ground mace
* 1/2 teaspoon ground cardamom
* 1 tablespoon grated lemon zest
* 1/2 cup chopped toasted almonds
FILLING
* 3/4 cup marzipan
TOPPING
* 2 tablespoons melted butter
* Baker's Special Sugar
* confectioners' sugar
Instructions
* To prepare the fruit: Combine the fruits and orange juice or rum, cover, and set aside at room temperature for up to 12 hours.
* To prepare the dough: Using a stand mixer, mix and knead together all of the dough ingredients (except the almonds) to make a smooth, soft dough.
* Cover the dough and let it rise until puffy, about 60 to 90 minutes.
* To make the filling: Divide the marzipan into three pieces and shape each into a flattened 7" log.
* To assemble the stollen: Knead the fruit and almonds into the dough. Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 8" x 6" oval.
* Place one piece of marzipan down the longer center of each oval, and fold dough over it lengthwise, leaving the top edge of the dough just shy of the bottom edge.
* Press the top edge firmly to seal it to the dough below.
* Place the loaves on a lightly greased or parchment-lined baking sheet. Cover them, and let them rise for 45 to 60 minutes, until puffy.
* While the stollen are rising, preheat the oven to 350°F, with a rack in the upper third.
* Bake the stollen for 30 to 35 minutes, until golden brown and its internal temperature reads 190°F on a digital thermometer.
* Remove the stollen from the oven, and brush them with melted butter. After 5 minutes, dust with Baker's Special (superfine) sugar and/or confectioners' sugar.
* Transfer to a rack to cool completely. Wrap airtight and store at room temperature for up to 2 weeks. Freeze for longer storage.
* Yield: 3 stollen.
FRUIT
* 3 cups Fruitcake Fruit Blend
* 1/3 cup orange juice or rum
DOUGH
* 1 tablespoon instant yeast
* 3/4 cup warm water
* 1 large egg
* 1/2 cup (8 tablespoons) unsalted butter, softened
* 1/4 cup Baker's Special Dry Milk
* 3 1/2 cups King Arthur Unbleached All-Purpose Flour
* 1/4 cup granulated sugar
* 1 teaspoon salt
* 1/2 teaspoon ground mace
* 1/2 teaspoon ground cardamom
* 1 tablespoon grated lemon zest
* 1/2 cup chopped toasted almonds
FILLING
* 3/4 cup marzipan
TOPPING
* 2 tablespoons melted butter
* Baker's Special Sugar
* confectioners' sugar
Instructions
* To prepare the fruit: Combine the fruits and orange juice or rum, cover, and set aside at room temperature for up to 12 hours.
* To prepare the dough: Using a stand mixer, mix and knead together all of the dough ingredients (except the almonds) to make a smooth, soft dough.
* Cover the dough and let it rise until puffy, about 60 to 90 minutes.
* To make the filling: Divide the marzipan into three pieces and shape each into a flattened 7" log.
* To assemble the stollen: Knead the fruit and almonds into the dough. Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 8" x 6" oval.
* Place one piece of marzipan down the longer center of each oval, and fold dough over it lengthwise, leaving the top edge of the dough just shy of the bottom edge.
* Press the top edge firmly to seal it to the dough below.
* Place the loaves on a lightly greased or parchment-lined baking sheet. Cover them, and let them rise for 45 to 60 minutes, until puffy.
* While the stollen are rising, preheat the oven to 350°F, with a rack in the upper third.
* Bake the stollen for 30 to 35 minutes, until golden brown and its internal temperature reads 190°F on a digital thermometer.
* Remove the stollen from the oven, and brush them with melted butter. After 5 minutes, dust with Baker's Special (superfine) sugar and/or confectioners' sugar.
* Transfer to a rack to cool completely. Wrap airtight and store at room temperature for up to 2 weeks. Freeze for longer storage.
* Yield: 3 stollen.
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